Roasted Asian Salmon and Green Beans Sheet Pan Meal (Video)

posted by Kalyn Denny on August 17, 2016

Roasted Asian Salmon and Green Beans Sheet Pan Meal is an easy low-carb dinner that can be on the table in less than 30 minutes, and this delicious salmon dinner is also gluten-free, dairy-free, low-glycemic, and South Beach Diet friendly! Use Sheet Pan Meals to find more recipes like this one.

Watch the video to see if you might like to make
Roasted Asian Salmon and Green Beans Sheet Pan Meal.

There’s a good reason that sheet pan meals have gotten so popular, and it’s because roasting some kind of protein and vegetables together on a big baking sheet is one of the easiest way possible to make a healthy dinner, and there’s only one pan to clean! But sheet pan meals are definitely not all created equal. You have to pay attention to the timing for the different ingredients, and some types of protein don’t respond well to the high-heat roasting that gives good results with the vegetables. And a lot of sheet pan meals feature potatoes or other higher carb vegetables that I don’t indulge in too often.

This salmon and green beans sheet pan meal was inspired by a roasted salmon and green beans recipe I spotted in Bon Appetit: Fast Easy Fresh, and the cookbook version gets credit for the wonderful idea of adding red pepper strips to the beans for a colorful and nutritious vegetable combination. But I changed up most of the inspiring recipe, making a stevia-sweetened glaze, and roasting the veggies in peanut oil, which added a nice flavor. And I used black sesame seeds to garnish, which I love, but no worries if you don’t have them.

I’m always so happy when I can find a dinner idea that’s just as easy as it is amazing, and this Roasted Asian Salmon and Green Beans Sheet Pan Meal definitely fits that description. And if you’ve never tried a sheet pan meal, this one is a good place to start!

Preheat oven to 400F/200C. Mix together the glaze ingredients, brush the salmon pieces on both sides, and let them soak up a little glaze while you start roasting the veggies.

Spray a large baking sheet with non-stick spray. Trim the ends off the beans; then cut the red pepper into long strips about the same size as the beans. Spread beans and peppers out on the baking sheet and brush with a little bit of peanut oil and season with salt. Roast beans 10 minutes.

After 10 minutes, push the beans over to make room for the pieces of salmon. Brush salmon with glaze again, then place it on the roasting pan. Cook salmon and beans 10-12 minutes longer. Remove pan from the oven and brush the cooked veggies with a little bit of the glaze, sprinkle salmon and veggies with black sesame seeds if desired, and serve hot.

Glaze Ingredients:

2 T Stevia-in-the-Raw granulated sweetener or your preferred sweetener (If you’re not strictly limiting carbs, I would use 1 T Stevia or your preferred sweetener and 1 T brown sugar for best flavor. that would still be very minimal carbs per serving.)

Directions:

Preheat oven to 400F/200C. Spray a large baking sheet with non-stick spray.

Whisk together the soy sauce, rice vinegar, sweetener of your choice, sesame oil, and garlic powder to make the glaze.

Lay salmon out on a large cutting board. If you’re using thawed frozen salmon, put each piece between two paper towels and press down to absorb some of the moisture.

Brush salmon pieces on both sides with the glaze mixture and let it the salmon come to room temperature while you prepare the vegetables.

Trim both ends of the green beans. (The easiest way to do this quickly is to grab a handful of beans holding them straight up, then let them fall down on to the cutting board to line up the ends. Trim all the ends at once, then turn them over and do the same thing with the other end.)

Trim away the seeds and stem of the red bell pepper and cut the pepper into long strips about the same size as the beans.

Arrange beans and pepper strips on the baking sheet, spreading them apart as much as you can. Brush vegetables with the peanut oil and season with salt, then roast the vegetables for 10 minutes.

After 10 minutes remove the pan from the oven and push vegetables over to make room for the salmon. Brush salmon pieces with glaze again and place them on baking sheet. (Don’t use all the glaze, you need some for the cooked vegetables.)

Roast the salmon and vegetables 10-12 minutes longer, or until the salmon feels firm (but not hard) to the touch when you press down on it with your finger.

Remove pan from the oven and brush the vegetables (and salmon if you’d like) with the remaining glaze. Sprinkle salmon and veggies with sesame seeds if desired, and serve hot.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even if you follow my suggestion for a blend of Stevia/brown sugar for the sweetener in the glaze, this recipe has very minimal carbs per serving and I’d eat it for a low-carb meal or any phase of the South Beach Diet.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

I’m not the biggest fan of salmon…likely because I grew up eating it so often. But as I get older I look for new ways to get nutritious foods in my diet. So I saw this recipe and thought I’d give it a try. This recipe did not disappoint and, in fact, just ensured I’ll be eating lot more salmon in the years to come.

Hello! The recipe is very good. However, I doubled the recipe & the glaze was not a glaze but a runny sauce that did not stick to the salmon so it made it more dry on the reheat. Any suggestions? I had to use regular sugar for sweetener as I did not have brown or stevia.

Did you use two sheet pans if you doubled the recipe? If the food was too crowded on the pan, it would steam instead of roasting and that would make the sauce runny. If you don’t care about carbs, you could use a stickier sweetener (like honey) or reduce the sauce a bit so it’s thicker. I didn’t have that problem but I’ve never doubled the recipe.